Protein Zucchini Muffins with Cinnamon Crunch Streusel - SO GOOD!
Prep Time10mins
Cook Time18mins
Total Time28mins
Servings: 12muffins
Calories: 119kcal
Course: Breakfast, Post-Workout, Snack
Cuisine: American
Just amazingly good Protein Zucchini Muffins topped with Cinnamon Crunch Streusel! These high protein cinnamon zucchini muffins use protein powder and Greek yogurt, have only a little oil and make a great healthy and low calorie zucchini recipe.
Ingredients
1½cupShredded Zucchini, moisture intact, 246g, 1½ medium
½cupUnsweetened Almond Milk, 120ml
6TbspUnsweetened Applesauce, 90g
¼cupNon-fat Greek Yogurt, 56g, Room temperature
2Eggs, Room Temperature
1TbspCoconut Oil, Melted
1cup1:1 Gluten Free Baking Flour, 120g
½cupUnflavored Protein Powder, 45g, 1½ scoop
½cupVanilla Protein Powder, 45g, 1½ scoop
1½tspCinnamon
¼tspNutmeg
¾tspBaking Powder
½tspBaking Soda
¼cupCinnamon Toast Crunch Cereal, crushed, 10g
Cinnamon Crunch Streusel:
1TbspButter, Softened
2TbspZero Calorie 1:1 Sugar Replacement, 24g
¼tspCinnamon
¼cupCinnamon Toast Crunch Cereal, crushed, 10g
Instructions
Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
In a large bowl, whisk together almond milk, applesauce, Greek yogurt, eggs and coconut oil.Add zucchini and mix.
In another bowl, whisk gluten free flour, unflavored protein powder, vanilla protein powder, cinnamon, nutmeg, baking powder and baking soda.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the bread dense.Small streaks of flour are okay.
Divide the batter among muffin cups, filling about ½, sprinkle on crushed cereal, add remaining batter (fill ¾ way to the top).
Streusel:
In a bowl, combine softened butter and sugar substitute.
Add flour, cinnamon and crushed cinnamon toast crunch cereal.
Sprinkle streusel on top of muffins.
Bake:
Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 13 minutes. A toothpick inserted into center should come out dry.
Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 10 minutes, and enjoy.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.